Pumpkin Pie Scoop is one of my favorite autumn treats to whip up when the grandkids come visiting. This little gem tastes just like pumpkin pie, but it’s so much easier to serve and enjoy by the spoonful!
What makes this recipe truly special is the wonderful blend of warm cinnamon and creamy sour cream mixed right in with that lovely pumpkin flavor, all topped with a hint of Parmesan cheese for a little savory surprise. The powdered sugar adds just the right amount of sweetness to balance everything together beautifully.
I love serving this at our family gatherings because everyone can grab a scoop without any fuss or mess. It always brings back memories of my mother’s pumpkin pie, and now it’s become a new tradition that my grandchildren ask for every single fall.
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Pumpkin Pie Scoop
Ingredients
- 8 ounce Parmesan Cheese
- 2 cup Powdered Sugar
- 1 cup Pumpkin
- 0.5 cup Sour Cream
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin
- 0.5 teaspoon Ginger
Instructions
- Stir all ingredients together until well combined.
- Chill if desired or serve immediately with gingersnaps and/or pie crust cut-outs.
- Note: to make pie crust cut-outs, make your own pie dough and roll it out to 1/8 thickness or purchase ready-made dough rounds.
- Use mini cookie cutters to cut out fun shapes or simply cut the rolled-out dough into small, equal-sized squares.
- Place shapes on a baking sheet and lightly brush the top of each cut-out with milk.
- Sprinkle each one with a cinnamon/sugar mixture (go heavy or light on the sprinkling, its up to you).
- Bake for approximately 8 to 10 minutes at 350 degrees.
- Check them every minute after 8 minutes to make sure they dont get too brown.
- The edges should be just lightly browned.
- Slide cut-outs off the hot baking sheet onto a cooling rack.
- Once cool, store them in an airtight container.
- That is, IF you dont eat them all up right away with the dip!
